Margherita Recipe

Preheat and prepare dough

Preheat oven to 500°F (260°C). If using a pizza stone, place it in the oven to heat. Lightly dust a work surface with the 2 tbs flour. Stretch or roll the prepared pizza dough into a 10–12 inch round, about 1/4 inch thick. Transfer to a parchment-lined peel or baking sheet dusted with flour or cornmeal.

Make white sauce (béchamel-style)

In a small saucepan over medium heat, melt 1 tbs butter. Add 1 tbs flour and whisk continuously for 1 minute to cook the flour. Gradually whisk in the 3 fl oz milk and 2 fl oz heavy cream until smooth. Add minced garlic, 2 tbsp grated Parmesan, 1 tsp salt, 1/4 tsp black pepper and a pinch (about 1/8 tsp) of nutmeg. Simmer gently for 2–3 minutes, stirring, until slightly thickened. Remove from heat and allow to cool for a couple minutes.

Spread sauce

Using the back of a spoon, spread an even thin layer of the warm white sauce over the stretched dough, leaving a 1/2 inch border for the crust.

Assemble toppings

Tear or slice the 6 oz fresh mozzarella and distribute evenly over the sauced dough. Scatter the halved grape/cherry tomatoes over the mozzarella. Drizzle the 2 tsp extra-virgin olive oil lightly over the toppings and season tomatoes with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Reserve the fresh basil and mixed greens for finishing—not for the oven.

Bake

Slide the pizza (on parchment) onto the preheated stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and cheese is melted and bubbling. Rotate halfway through if necessary for even browning.

Finish with greens and basil

Remove pizza from oven and transfer to a cutting board. Immediately scatter the 1 cup mixed salad greens and the 12 basil leaves over the hot pizza. The residual heat will wilt the greens slightly. If desired, lightly toss greens with a little bit of olive oil before adding to the pizza for extra sheen (optional).

Make glaze

While the oven is preheating or pizza is baking, combine 1/2 cup balsamic vinegar and 2 tbsp fig jam in a small saucepan over medium heat. Add 1 tsp honey and a pinch (1/8 tsp) salt. Bring to a gentle simmer and reduce until syrupy, about 6–8 minutes, stirring occasionally. Watch carefully so it doesn't burn. The glaze should coat the back of a spoon. Remove from heat and let cool slightly; it will thicken more as it cools.

Glaze and serve

Drizzle the warm balsamic fig glaze over the assembled pizza in a thin zigzag or dots. Optionally garnish with a few extra basil leaves. Slice and serve immediately.